I didn’t expect this to turn into dinner. Cream of celery was just a means to an end. It was an ingredient for celery bread, and I hadn’t really thought about the rest of the soup.
But then I tried it.
This soup is creamy, thick, and a wonderful combination of celery and potato. It tastes wholesome and delicious, and will leave you wanting more. It looks prettier when garnished with sliced green onions and roasted celery root left over from making celery bread, which is a very good companion to this soup.
You understand when I say it tastes like home, right? And this cream of celery soup is just the thing to make me feel better the next time I catch a cold.
cream of celery soup
- 2 tablespoons of butter
- 2 1/2 cups celery, chopped
- 1 medium onions, chopped
- 1/2 pound celery root (about half the root), peeled and cut into 1-inch cubes
- 1 russet potato, peeled and cut into 1-inch cubes
- 3 garlic cloves, peeled
- 1 teaspoon celery salt
- 15 ounces low-sodium chicken broth
- 1/2 cup heavy whipping cream
Bring a large saucepan to medium heat and melt the butter. Throw in the celery and the onions. Cover and cook for 20 minutes, stirring occasionally. The vegetables should get very tender.
Stir in the celery root, potato, garlic, and celery salt. Add the broth. Cover the pan and simmer for about 30 minutes or until all vegetables are very tender.
Use an immersion blender to puree the soup.
Add cream. Bring the soup to a simmer, stirring often.
Add some more broth if you need to thin it out. Season with salt and pepper.